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Cooking With Cast Iron

By
Monica Reinagel, MS, LD/N, CNS
1-minute read

Cast-iron cookware can react with liquid and/or acidic foods like tomato sauce and leach small amounts of iron into the food. But this is not necessarily a bad thing. Cooking in cast iron can be an easy way to increase your iron intake, especially if you don't eat meat. (See this blog post for more on Cooking with Cast Iron).

One more tip: Don't cook recipes calling for artichokes in a cast-iron pan. The phenolic compounds in artichokes react with the iron to turn these vegetables into a harmless but unappetizing shade of gray!

Cast-Iron Pan image courtesy of Shutterstock

About the Author

Monica Reinagel, MS, LD/N, CNS

Monica Reinagel is a board-certified licensed nutritionist, author, and the creator of one of iTunes' most highly ranked health and fitness podcasts. Her advice is regularly featured on the TODAY show, Dr. Oz, NPR, and in the nation's leading newspapers, magazines, and websites. Do you have a nutrition question? Call the Nutrition Diva listener line at 443-961-6206. Your question could be featured on the show.